S

PROGRAM : BS HRM
COURSE : Applied Business Tools and Technolgies
COURSE CODE : HPC 3
PREREQUISITE : None

I. INSTITUTIONAL VISION:
To become the leading institution for professional development and the first and foremost provider of quality, affordable and
sustainable development education.

II. INSTITUTIONAL MISSION:

To provide quality and excellent global education for the total development of a responsible, innovative, skilful and professional global
workforce whose values and dignity are beyond par.

III. CORE VALUES:

St. Clare College of Caloocan aims to foster distinction and excellence in all the endeavors of the school community members. All
stakeholders are envisioned to be imbued with enduring core values which define and shape the central beliefs and character of every
genuine Clarean student, employee and administrator within and beyond the premises of the academic institution.

Hereafter are the core values of St. Clare College:

1. Star that Shines

All members of the school community are encouraged to exemplify remarkable standards in attaining excellence in every aspect of life,
making them role models who possess the values and character that are worth emulating.

2. Truthfulness
Truthfulness is characterized by embracing honesty in thoughts, words and deeds of all concerned individuals who are part of the school
community.

3. Compassion
Selflessness and genuine concern for others are instilled in Clareans through constant exposure to various academic, extracurricular and
co-curricular activities that will bring out their compassionate attribute.
 4. Love
Love for oneself, for others and for noble causes are pivotal in cultivating a well-rounded individual who embodies unwavering desire
and sustained commitment in undertaking

5. Amiable
Displaying a friendly disposition and pleasant attitude towards other people inspires positive rapport and desirable outcomes.

6. Righteousness
All concerned members are expected to uphold the ideals and moral principles of the institution as a reflection of their integrity and
dignity.

7. Ever Loyal
Remaining steadfast to the ideals and good name of the institution is a desirable impression ingrained in the minds and hearts of all the
members of the school community.

IV. INSTITUTIONAL OUTCOMES:

1. Intellectual Creativity, Critical Thinking and Innovativeness

Graduates can use their imagination as well as their rational thinking abilities and innovation, in order to adopt and adjust to the
changing needs of the times both nationally and globally.

2. Effective Communication
Graduates are proficient and skillful in the four areas of communication: reading, writing, listening and speaking. They can use their
skills in solving problems and articulating their thoughts when engaging with people in various situations.

3. Leadership Effectiveness and Managerial Skills

Graduates are developed to become the best professionals in their respective specializations by imploring leadership competencies,
managerial skills and technical know-how.

4. Sense of Nationalism and Global Responsiveness

Graduates are nationalists and respect the values of global citizenship.

5. Personal and Professional Ethical Standard of Excellence

 Graduates demonstrate desirable strength of character and attitudes in their personal and professional
endeavours.

6.Quality Service and Collaboration

Graduates exemplify the potentialities of an efficient, responsible and well-rounded professional committed to quality service, honest
toil and collaboration.

7.Adeptness in the Use of Information Communication Technology (ICT) Modern Facilities

Graduates are skillful and knowledgeable in the use of digital learning devices/facilities, including technical and numerical skills.

8. Community Engagement
Graduates assume an active role in organizing projects, programs and activities to help and advance the interest and welfare of the
people in their respective communities.

9. Passionate to Perpetual Learning

Graduates are committed to continually advance their knowledge and technical skills in order to keep themselves abreast to the needs
and challenges of their profession, both nationally and globally.

10. Strong Sense of Spiritual and Moral Values

Graduates are morally and spiritually upright in their day to day undertakings.
V. COURSE DESCRIPTION

This course describes the skills, knowledge and performance outcomes required to understand and operate relevant IT systems that are
used in the Hotel and Restaurant Industry. Topics covered include folio system for the front office; POS for F&B operation as well as
other computer and online systems for various departments such as reservation, finance, housekeeping, marketing, and public relation
unit.

VI. COURSE EXPECTED OUTCOMES

The students must be able to:

1. Easily navigate the Food and Beverage Module of HRM System.
2. Learn and identify the purpose of the functions and features of the program.
3. Organize the menu lists, food orders, ingredients and suppliers list.
4. Manage corrections of food orders, customer count and billings.
5. Manage inventory of the restaurant by using the program.
 VII. EXPANDED COURSE PLAN

Desired Learning Outcomes Course Content/ Subject Textbook/ Teaching and Assessment Tasks Materials Time Table
(DLO’s) Matter References Learning Activities (AT’s)
(TLA’s)
At the end of the unit, the
students must be able to: 1. School Vision- St. Clare College of Playing game “WHO IS Group and Student Manual 3
Mission Caloocan Student THE MOST” Individual Laptop HOURS
Introduce the institutional 2. Institutional Manual Familiarizing Recitation on Budgeted Lesson
Vision-Mission, Core Values orientation similarities and Mission and FNet
and Institutional Goals 3. Classroom policies differences of new Vision of the St. Clare OES
4. Overview of the individuals. school
Understand institutional and course
classroom policies. 5. Grading system Discussion and Reflective Essays
6. Individual Recitation on the on Institutional
Provide an overview of the 7. Familiarization subject matter. Goals and Core
coverage of the course 8. Introductory Values
encounter
Explain the grading system
and requirements

 Identify the uses and Food and Beverage Flores, R. S.  Live Lecture Discussion and Books 3
importance of HRM Features (2016). Oral  Assign Reflective Essays E-Books HOURS
System to restaurant 1. User Level Communication in Reading/Text on their own Eboard
management by 2. Log-in Context (1st ed.,  Multimedia definition of Projector
analyzing and 3. Change Passwords Vol. 1). Manila: Content communication Laptop
comparing to Rex Bookstore.  Group and its Speakers
conventional Assignment significance on Quipper
restaurant  Information their Zoom
management Sharing individualities. Google
  Familiarize on the Self-Assessment Classroom
Food and Beverage FNet
features St. Clare OES
 Understand the types
of user level
Enumerate the procedures
in logging-in and changing
passwords
 Identify the use and im Main Windows a. Gurley, Gabriel,  Live Lecture Discussion and Books 3
portance of the main Menu Bar (2006), a  Assign Picture Talk- E-Books HOURS
window Toolbar conceptual guide Reading/Text Expounding Eboard
 Enumerate the module Status bar to openoffice.org  Multimedia pictures Projector
s found Notification 2.0, Concise Content presenting Loptop
in the menu bar, Opening the Notification Concepts, Inc.  Group different Speakers
tool bar, and status bar Window . Assignment communicative Quipper
 Recognize the purpose   Information situations and Zoom
of the notification Sharing determine Google
window Self-Assessment appropriate Classroom
models applied. FNet
St. Clare OES
 Identify the function of  Categories b.Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
the categories window Menu Items (2006), a  Assign Book Launching: Eboard HOURS
 Explain how to add, edi Opening the Categories conceptual guide Reading/Text Writing and Projector
t and delete, categories Window to openoffice.org  Multimedia Presenting a Loptop
 Work with the Categori 1. Add New 2.0, Concise Content compilation of Speakers
es window Categories Concepts, Inc.  Group stories written by Quipper
2. Edit Categories . Assignment the class. Zoom
3. Delete Categories  Information Google
Sharing Classroom
Self-Assessment FNet
St. Clare OES

 Understand the functio Menu Items c. Gurley, Gabriel,  Live Lecture Case Study on E-Books 3
n of the menu items Opening the menu items (2006), a  Assign different Eboard HOURS
 window Working with menu Items nonverbal cues Projector
 Learn some important   Add New Menu Items conceptual guide Reading/Text around the world Loptop
terms in the  Edit Menu Item to openoffice.org  Multimedia that causes Speakers
menu items window  Delete Menu Item 2.0, Concise Content conflict and Quipper
 Explain the processes i Concepts, Inc.  Group misunderstandin Zoom
nvolved in adding, . Assignment g among people, Google
editing, and deleting a  Information Classroom
menu item Sharing
FNet
Self-Assessment
St. Clare OES
MONTHLY EXAMINATION
 Understand the functio Ingredients Category d.Gurley, Gabriel,  Live Lecture Write ups on E-Books 3
n of the Ingredient Opening the Ingredient (2006), a  Assign culture-based Eboard HOURS
Category window Category Window conceptual guide Reading/Text communication. Projector
 Explain the processes i  Add New Ingredient to openoffice.org  Multimedia Loptop
nvolved in adding, Category 2.0, Concise Content Speakers
editing, and deleting an  Edit Ingredient Concepts, Inc.  Group Quipper
Ingredient Category Category . Assignment Zoom
Delete Ingredient Category  Information Google
Sharing Classroom
Self-Assessment FNet
St. Clare OES
 Understand the Conversion Table e. Gurley, Gabriel,  Live Lecture E-Books 3
function of the Opening the Conversion (2006), a  Assign Discussion and Eboard HOURS
Conversion table Table Window conceptual guide Reading/Text Have buzz group. Projector
window Working with Conversion to openoffice.org  Multimedia Groups of 3 to 6 Loptop
 Explain the processes Table 2.0, Concise Content discuss all their Speakers
involved in adding, 1. Adding a Unit Concepts, Inc.  Group ideas about Quipper
editing, and deleting 2. Editing a Unit . Assignment gender influences Zoom
an Ingredient Category 3. Deleting a Unit  Information of Google
item 4. Add a Unit Convers Sharing communication. Classroom
 List down the ion Self-Assessment FNet
processes involved in 5. Editing a Unit Conv
St. Clare OES
adding, editing and ersion
Then a recorder
deleting a conversion 6. Deleting a Unit
summarizes the
 unit Conversion ideas arrived at
tot the class.

 Understand the Suppliers f. Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
function of the Opening the Suppliers (2006), a  Assign Participatory Eboard HOURS
Suppliers window Window conceptual guide Reading/Text Learning in Projector
 Explain the processes Working with Suppliers to openoffice.org  Multimedia Action (PLA) Loptop
involved in adding, 1. Adding New 2.0, Concise Content Techniques Speakers
editing, and deleting a Supplier Concepts, Inc.  Group Small group Quipper
Suplier 2. Edit a Supplier . Assignment activities Zoom
3. Delete a Supplier  Information expounding the Google
Sharing PROs and CONs Classroom
Self-Assessment of nonverbal FNet
communication St. Clare OES

PERIODICAL EXAMINATION
 Understand the Ingredients g. Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
function of the Opening the Ingredients (2006), a  Assign Discourse Eboard HOURS
ingredient window Window conceptual guide Reading/Text analysis through Projector
 Identify key terms Understanding the to openoffice.org  Multimedia interview from Loptop
used in the ingredient Ingredients 2.0, Concise Content selected school Speakers
window Working with Ingredients Concepts, Inc.  Group heads in and how Quipper
 Explain the processes 1. Add New . Assignment they cope up Zoom
involved in adding, Ingredient  Information with Google
editing, and deleting 2. Edit Ingredient Sharing miscommunicatio Classroom
an Ingredient 3. Delete Ingredient Self-Assessment n within their FNet
 Link the list of 4. Adding Ingredients constituents. St. Clare OES
ingredient to the menu on the Menu Items
item window Window
 Understand the Equipment’s h.Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
function of the Opening the Equipment (2006), a  Assign Group discussion Eboard HOURS
equipment window Window conceptual guide Reading/Text and presentation Projector
 Explain the processes Working with Equipment to openoffice.org  Multimedia Loptop
involved in adding,  Add New Equipment 2.0, Concise Content
 editing, and deleting  Edit Equipment  Group Draw a diagram Speakers
an equipment  Delete Equipment Concepts, Inc. Assignment showing how the Quipper
 Describe the function Tables .  Information functions of Zoom
of the tables window Opening the Tables Sharing communications Google
 Apply the processes Window Self-Assessment in the context of Classroom
involved in adding, Working with Tables diversity in FNet
editing, and deleting Working with Ingredients society. St. Clare OES
tables  Add New Table
 Edit Table
 Delete Table

 Understand the Guest Discount i. Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
function of the guest Opening the Guest (2006), a  Assign Reporting- Have a Eboard HOURS
discount window Discount Window conceptual guide Reading/Text class active Projector
 Explain the processes Working with Guest to openoffice.org  Multimedia participation on Loptop
involved in adding, Discount 2.0, Concise Content communicative Speakers
editing, and deleting a  Add New Guest Concepts, Inc.  Group strategies. Quipper
guest discount Discount . Assignment Zoom
 Edit Guest Discount  Information Google
 Delete Guest Discount Sharing Classroom
Delete Credit Card Type Self-Assessment FNet
St. Clare OES
 Describe the function Credit Card Type j. Gurley, Gabriel,  Live Lecture Discussion E-Books 3
of the credit card type Opening the Credit Card (2006), a  Assign Peer Learning Eboard HOURS
window Type Window conceptual guide Reading/Text and Sharing of Projector
 Apply the processes  Working with Credit to openoffice.org  Multimedia logical thoughts Loptop
involved in adding, Card Type 2.0, Concise Content on speech Speakers
editing, and deleting  Add New Credit Card Concepts, Inc.  Group contexts Quipper
credit card type Type . Assignment Zoom
 Edit Credit Card Type  Information Google
Sharing Classroom
Self-Assessment FNet
St. Clare OES
 MONTHLY EXAMINATION
 Understand the Food Order k.Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
function of the food Opening the Food Order (2006), a  Assign Team Play on Eboard HOURS
order window Record Window conceptual guide Reading/Text speech styles. Projector
 Identify how to sort Understanding the Food to openoffice.org  Multimedia Loptop
out transaction Order Record 2.0, Concise Content Speakers
records in the food Working with Food Order Concepts, Inc.  Group Quipper
order window 1. Creating a New . Assignment Zoom
 Describe the processes Food Order  Information Google
involved in creating a 2. Add Items to Food Sharing Classroom
new food order Order List Self-Assessment FNet
 Explain the processes 3. Edit Food Order
St. Clare OES
involved in adding, 4. Void a Food
editing, and deleting a Item/Order
food item/order
 Recall how to add and Food Order l. Gurley, Gabriel,  Live Lecture Discussion and E-Books 3
edit menu items Working with Food Order (2006), a  Assign Reflective Essays Eboard HOURS
 Identify the function of  Adding/Editing a Menu conceptual guide Reading/Text on classroom Projector
the order number Item to openoffice.org  Multimedia through speech Loptop
 Explain the steps in  Order Number 2.0, Concise Content acts. Speakers
opening the kitchen Kitchen Order Concepts, Inc.  Group Quipper
order window Opening the Kitchen Order . Assignment Zoom
 Describe the Window  Information Google
procedures on setting Working with Kitchen Sharing Classroom
quantity served Order Self-Assessment FNet
 Identify how to filter  Set Quantity Served St. Clare OES
records on the kitchen 1. Kitchen Order
order window View
Perform of communication Describe the procedures m. Gurley,  Live Lecture Discussion and E-Books 3
strategies on processing single Gabriel, (2006),  Assign Book Launching: Eboard HOURS
payment NG AND a conceptual Reading/Text Writing and Projector
LEARNING PLAN guide to  Multimedia Presenting a Loptop
openoffice.org Content compilation of Speakers
2.0, Concise  Group speeches written. Quipper
Concepts, Inc.
 . Assignment Zoom
 Information Google
Sharing Classroom
Self-Assessment FNet
St. Clare OES kers
MONTHLY EXAMINATION In
Employ understanding the Identify the steps in  Live Lecture Discussion and E-Books 3
types of speech processing payments using  Assign Case Study on Eboard HOURS
the split bill function Reading/Text both local and Projector
 Multimedia international Loptop
Content controversies on Speakers
 Group speeches. Quipper
Assignment Zoom
 Information Google
Sharing Classroom
Self-Assessment FNet
St. Clare OES
FINAL EXAMINATION

VIII. REFERENCES
n. Gurley, Gabriel, (2006), a conceptual guide to openoffice.org 2.0, Concise Concepts, Inc.
o. Leete, Gurdy, Finkelstein, Ellen & Leete, Mary (2004), OpenOffice.org for dummies, Indianapolis, Wiley Publishing Inc.
p. OOoAuthors team, (2006), Getting started with openoffice.org 2.0, 2nd edition, Lulu.com
q. Perry, Greg (2005), Sam's teach yourself openOffice.org all in one , Indianapolis, Sams Publishing
r. Welsh, Matt, (2002), Running linux (essential guide to linux), 4th edition, O'Reileycommunication in language learning. The
EuroCALL Review, 26(1), 59-78.
 IX. GRADING SYSTEM

Class Participation (attendance, quizzes, reports, group work/project) - 40 %

Monthly Examination 20%
Periodical Examination 40%
TOTAL - 100%

X. COURSE REQUIREMENTS
1. Attendance
2. Monthly and Periodical Exam
3. Final Presentation

XI. CLASSROOM POLICIES

1. Attend class regularly.
2. Submit all written and present oral output.
3. Attend assigned group discussion and reporting.
4. Accomplished final presentation

Prepared by:

MR. ERWIN P. ORDOVEZ

Tertiary, Faculty
Recommending Approval:

PROF. JOY AQUINO

Assistant Dean

Approved by:

DR. CLARITA G. ADALEM

President/VP for Academic Affairs
St. Clare Group of School

NOTE ***This course plan can be revised according to your best judgment.
If revisions or improvements were made, kindly notify the dean or the department head concerned.
Your suggestions/recommendations are important for the refinement of our course plan.